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1 1/2 lbs Ocean Garden® Mexican Shrimp, shell-on, uncooked
1/2 cup Tequila
1/2 cup Lime juice
1 tsp Salt
1 or 2 Garlic clove, minced
2 to 3 Tbsp Olive oil
2 Tbsp Cilantro, chopped
24 Flour tortillas (6 or 7 inches)
Shredded lettuce as needed
Black Bean and Corn Relish* as needed
Salsa fresca as needed
Black Bean and Corn Relish ingredients:
1 - 15 oz. can Black beans
1 - 10 oz. can Corn kernels
1/2 cup Red onion, chopped
1/4 cup Olive oil
2 Tbsp Lime juice
1/4 tsp Cumin, ground
1/4 tsp Oregano
Instructions:
Peel and devein shrimp, retaining tails, if desired; set aside. Combine tequila, lime juice, salt; pour over shrimp and marinate no more than 1 hour. Sauté minced garlic in 1 tablespoon oil until light brown; add shrimp, cook and stir until done, 2 to 3 minutes. Add oil as needed. Sprinkle with cilantro and keep warm. For each taco, fold 2 soft tortillas together; fill with shredded lettuce and Black Bean and Corn Relish. Top with shrimp, avocado slices and salsa.
Black Bean and Corn Relish ingredients:
Rinse and drain beans; drain corn. Combine beans and corn with remaining ingredients; refrigerate to blend flavors. Makes about 3 cups.
Find more shrimp recipes at www.eatshrimp.com
Followers & Sources
2 cups instant brown rice (about 4 cups cooked)
One 8-ounce can pineapple tidbits or chunks packed in juice
1/3 cup water or all-natural chicken broth
1/3 cup lite teriyaki sauce
2 tablespoons white wine vinegar or rice vinegar
2 tablespoons peanut butter, optional
2 tablespoons cornstarch
1 tablespoon canola oil
One 16-ounce bag frozen Asian-style mixed vegetables, thawed
1/2 teaspoon ground ginger or 1 teaspoon bottled minced ginger
1 pound medium cooked shrimp, fresh or frozen, thawed
instructions
Cook the rice according to package directions. Set aside. Drain the juice from the pineapple into a bowl. Add the water, teriyaki, vinegar, peanut butter as desired, and cornstarch and whisk until well blended. Set aside. Heat the oil in a large nonstick skillet or wok over high heat, add the vegetables and ginger, and stir-fry 3 minutes. Add the shrimp and pineapple and cook, stirring frequently, until heated through, 1 to 2 minutes. Re-whisk the pineapple juice mixture and add to the skillet. Bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes. Serve over rice.
Moms’ Kitchen Note:
If you can’t find frozen Asian vegetables, use any other frozen vegetables that your family likes.
Visit www.eatshrimp.com for other great shrimp recipes